Beef consommé with small pasta, garnished with tomato pulp and a poached egg per person.

Chicken consommé intensified with quail fumet, garnished with supremes of roast quail, quenelles of chicken forcemeat and julienne of truffles.

Beef consommé garnished with brain purée royale, diced cucumber and small ravioli.

A clear chicken consommé garnished with chopped tomatoes, celery and peppers. Can be served either hot or cold.

Veal and partridge consommé flavoured with morel mushrooms and garnished with cockscombs, quenelles of partirdge forcemeat made with cream and truffles and, finally, rice.

Chicken consommé garnished with 'marguerites' (flowers) of poached chicken and cream sausage, cut into discs and decorated with asparagus tips.

Chicken consommé slightly thickened with tapioca, garnished with royal of bean purée and spring vegetables.

Named after Mary Queen of Scots, this is a beef consommé garnished with balls of carrot and turnips, dumplings and chervil.

Consommé flavoured with celery, garnshed with quenelles of chicken forcemeat mixed with finally chopped hazelnuts, with veal marrow.

Chicken consommé garnished with stuffed cabbage, peas and chervil.